Salted caramel-swirled meringues from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 53) by Erin Jeanne McDowell

  • corn syrup
  • heavy cream
  • granulated sugar
  • vanilla beans
  • egg whites
  • fine sea salt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 04, 2018

    The salted caramel was easy to make and turned out well. It is very thick and makes much more than needed for the meringues. I had trouble with the meringues: (1) made 1/2 recipe - I think the volume was too low for my mixer - next time make full recipe; (2) used previously frozen egg whites - next time use fresh. It took over 15 minutes of whipping to get medium peaks. Volume was still low, so I only got 7 meringues (using 1/4 cup scoop). They took 80 minutes to bake. Maybe I used too much caramel (I measured 2 tsp, but the caramel does tend to mound), but the caramel leaked out during baking. They tasted really good, although they are, of course, quite sweet. I'm not normally a fan of meringue, but I liked them.

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